White Chicken Enchiladas

Why You’ll Love This Recipe

What’s not to love about these White Chicken Enchiladas? They’re packed with flavor, yet incredibly easy to prepare. The rich, creamy sauce made from butter, flour, chicken broth, sour cream, and green chilies elevates the dish, while the shredded chicken and Monterey Jack cheese create the perfect filling. Once baked, the enchiladas become golden and bubbly, with a delightful cheesy crust on top. The best part? This recipe is quick and hassle-free, taking less than 40 minutes from start to finish. Perfect for busy nights when you want something satisfying and delicious.

Ingredients

• 8-10 flour tortillas (soft taco size)

• 2 cups cooked and shredded chicken

• 2 cups shredded Monterey Jack cheese

• 3 tablespoon butter

• 3 tablespoon flour

• 2 cups chicken broth

• 1 cup sour cream

• 1 (4 oz) can diced green chiles

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick spray.

2. Mix the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Roll up the chicken mixture in the flour tortillas and place them seam-side down in the prepared baking dish.

3. In a small pan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute while stirring.

4. Gradually add the chicken broth to the pan, whisking continuously until the mixture is smooth and starts to thicken. Once thickened, remove the pan from the heat and stir in the sour cream and diced green chiles.

5. Pour the creamy sauce over the rolled-up enchiladas in the baking dish, then top with the remaining shredded Monterey Jack cheese.

6. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Servings and Timing

• Servings: 6-8

• Preparation Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Spicy Version: If you like a little heat, you can add diced jalapeños to the filling or increase the amount of green chilies in the sauce. For an even spicier version, swap the Monterey Jack cheese for pepper jack cheese.

• Vegetarian Option: For a vegetarian twist, replace the chicken with black beans or sautéed vegetables like zucchini, bell peppers, and corn. These provide a great texture and flavor to the dish.

• Different Sauces: If you prefer a red sauce, you can swap out the creamy white sauce for a traditional enchilada red sauce. Or try a combination of both to mix things up!

Storage/Reheating

• Storage: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: To reheat, cover the enchiladas with foil and bake at 350°F (175°C) for 15-20 minutes until heated through. You can also microwave individual servings for 1-2 minutes, depending on your microwave’s power.

FAQs

1. Can I use corn tortillas instead of flour tortillas?

Yes, you can substitute corn tortillas, but keep in mind that corn tortillas may crack more easily. It’s a good idea to warm them slightly before filling and rolling them to make them more pliable.

2. Can I use rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is a great shortcut to save time and add extra flavor. Just shred it and mix with the cheese as instructed.

3. Can I freeze these enchiladas for later?

Yes, you can freeze them! Assemble the enchiladas and freeze them before baking. To bake, thaw them in the refrigerator overnight and then bake as directed.

4. How do I make the sauce less thick?

If you prefer a thinner sauce, simply add a little extra chicken broth until it reaches your desired consistency. You can also reduce the amount of flour used in the sauce to make it less thick.

5. Can I use other types of cheese for the topping?

You can use any cheese you like! Cheddar, gouda, or even a Mexican cheese blend would work beautifully. The key is to pick a cheese that melts well.

6. How do I make these enchiladas spicier?

To add heat, increase the amount of green chilies or add diced jalapeños to the sauce or filling. You could also use a spicier cheese like pepper jack or add chili powder to the sauce.

7. Can I make this dish ahead of time?

Yes, you can assemble the enchiladas and refrigerate them until you’re ready to bake. Just allow them to sit at room temperature for 10-15 minutes before baking, and you may need to add an extra 5-10 minutes to the baking time.

8. Is there a dairy-free version of this recipe?

You can substitute the sour cream with a dairy-free version or use cashew cream. For cheese, try dairy-free shredded cheese, such as those made from almond or coconut milk.

9. Can I make this in a slow cooker?

Yes, you can make a slow-cooker version. Layer the tortillas, chicken, and sauce in the crockpot, and cook on low for 4-5 hours. Top with cheese in the last 30 minutes of cooking.

10. What can I serve with White Chicken Enchiladas?

These enchiladas pair perfectly with a side of Mexican rice, beans, or a simple salad. You can also serve them with guacamole, salsa, or sour cream for dipping.

Conclusion

White Chicken Enchiladas are the perfect combination of creamy, cheesy goodness with just the right amount of spice. With minimal ingredients and easy preparation, this recipe is sure to become a go-to favorite in your kitchen. Whether you're feeding the family or hosting a gathering, these enchiladas are guaranteed to impress. Try it today and discover why this simple dish has so many fans!

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White Chicken Enchiladas

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White Chicken Enchiladas are a creamy, cheesy, and satisfying dish featuring tender chicken, a smooth sour cream sauce, and gooey melted cheese. Perfect for family dinners or weeknight meals.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6-8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

8-10 flour tortillas (soft taco size)

2 cups cooked and shredded chicken

2 cups shredded Monterey Jack cheese

3 tbsp butter

3 tbsp flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chiles

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Instructions

1. Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick spray.
2. Mix the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Roll up the chicken mixture in the flour tortillas and place them seam-side down in the prepared baking dish.
3. In a small pan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute while stirring.
4. Gradually add the chicken broth to the pan, whisking continuously until the mixture is smooth and starts to thicken. Once thickened, remove the pan from the heat and stir in the sour cream and diced green chiles.
5. Pour the creamy sauce over the rolled-up enchiladas in the baking dish, then top with the remaining shredded Monterey Jack cheese.
6. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Notes

• For a spicier version, add diced jalapeños to the filling or increase the amount of green chilies.
• For a vegetarian option, replace the chicken with black beans or sautéed vegetables like zucchini, bell peppers, and corn.
• These enchiladas can be frozen before baking. Thaw in the fridge overnight and bake as directed.
• If you prefer a thinner sauce, add extra chicken broth to reach your desired consistency.
• Feel free to swap out the Monterey Jack cheese for other cheeses like cheddar, gouda, or a Mexican cheese blend.

Nutrition

• Serving Size: 1 enchilada
• Calories: 350
• Sugar: 2g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 60mg